Well Bob, I know that you've visited dozens and dozens of barbecue restaurants.

What do you look for in a place that's really great?

- Two key ingredients, authenticity, absolutely essential, and a sense of community.

And if you have those, boy, it's gonna work.

- That's really important.

And you know what?

We went into the vault, found some of your popular stories, and right now we're gonna share a few clips.

Take a look.

- Oh, oh, I love that.

That's delicately flavored.

It's not sauced too heavily.

It's a good quintessential Eastern North Carolina sauce, but it's got a little hint of sweetness in it.

Michael, well done, man alive.

Hand-chopped pork shoulder right in the mainstream of the Piedmont tradition.

Now I'll tell you what, this barbecue has never been cooked over wood smoke here.

I've been eating it though for 20 years.

And even though I'm kind of a wood smoke live coals kind of a guy, I've never tasted any eastern North Carolina whole hog barbecue that was any better than this.

Go figure, it is delicious.

We roped in a panel of experts.

Margaret Garner tried a barbecued chicken sandwich with South Carolina style mustard sauce.

- It's really smoky and it tastes like it's been roasted in a fire with wood.

Not a grill, but like a fire.

It's really tender and I like the bun.

It's kind of soft and squishy.

- [Bob] Sally Garner had a chopped beef brisket sandwich and really liked the smokey sauce.

- And I really like how it has other things in it to make it more flavorful.

And I also like the bread, how it's, I like the toasted bread.

- The whole hog barbecue cooked over oak coals is just as it always has been.

Wow.

It's back.

Smoked tomato barbecue sauce.

Look at that.

[Bob laughing] Look at my shirt.

All right now, this is a first, the barbecue sauce just kind of exploded all over my shirt.

Somebody off camera said it just explodes with flavor.

I'll tell you what, that's terrific.